• Place crushed tomatoes, tomato sauce, broth, onion, garlic, Italian seasoning, salt, pepper and bay leaf into a slow cooker.
• Cook for 4 hours on low.
• When there are 20 minutes left on the cook time for the soup, make the croutons:
• Preheat oven to 350 degrees.
• Line a sheet pan with parchment paper or foil.
• Place gluten-free bread cubes on sheet.
• Spray with olive oil and sprinkle with salt and pepper and toss with your hands.
• Sprinkle grated Violife Just like Parmesan and place in oven for 15 minutes, tossing at least once, until croutons are golden brown.
• Remove bay leaf from soup, then add beans and coconut milk.
• Use an immersion blender to puree soup (or, working in batches, puree it in a conventional blender).
• Pour soup into bowls, top with croutons, and serve.

To make it a freezer meal:

• Place crushed tomatoes, tomato sauce, broth, onion, garlic, Italian seasoning, salt, pepper and bay leaf into a one-gallon, freezer-safe container.
• When you're ready to cook the soup, thaw completely in the refrigerator, then follow steps 2-11 above.